CAKE:

3 eggs
1 cup sugar
1 cup all-purpose flour
1/4 tsp. baking powder
1 tsp. vanilla
1/3 cup water

FILLING:

1 (8 oz.) pkg. cream cheese
1 cup confectioners' sugar
1 (8 oz.) tub Cool Whip

FROSTING:

2 cups confectioners' sugar
1 tsp. vanilla
1 tbsp. shortening (Crisco)

TOPPING:

1 bag coconut flakes

Preheat oven to 350°F. Grease and line a 15x10-inch cookie sheet with foil. Set aside.

In a bowl beat eggs for about a minute. Add sugar, flour, baking powder, vanilla and water. After all mixed up pour onto prepared cookie sheet. Bake at 350°F for 15 minutes.

Meanwhile dust a tea towel with confectioners' sugar. When cake is done remove from oven, turn cake out onto tea towel, remove the foil and roll up like a jelly roll. Put in refrigerator to cool down.

When cake is cooled, mix up filling: Mix together cream cheese and confectioners' sugar then add Cool Whip. Unroll cake from towel and spread filling all over cake. Roll back up like a jelly roll.

Spread frosting you have made (or use a can or store-bought frosting) on outside of cake.

For the coconut, either pat your coconut flakes all over the outside of the cake roll or use a piece of wax paper and sprinkle coconut on and roll my cake on that until well coated.

Chill in refrigerator before serving.

Submitted by: Sue Mordew